Monday 28 July 2014

The Emergence of Consciousness

"Develop a passion for learning. If you do, you will never cease to grow." 
 - Anthony J. D'Angelo

My love for baking started with a childhood memory.  My Dad would bring us to Dulcinea, which is a patisserie and cafe in Manila, for a sweet afternoon treat.  I remember how I felt the moment I went through the door.  The smell of baked goods was inviting and the visuals in the display case were mouthwatering.  He would let us choose three treats in the display case for us to eat and I would always thought that is it is enough for my awfully sweet tooth.  I would always choose the eclair and cream puff for the first two as they are my favorites and one different thing to try.  Sometimes, we would have the occasional churros with a cup of very rich chocolate drink similar to tsokolate-eh.  


Dulcinea cafe in modern times. 
Photo courtesy of tripadvisor.com
Dulcinea has always been a happy place.  

Fast forward twenty years later in Singapore, I have never found such a place that can replicate that feeling I had.  Blame it on the way of life in the fast paced urban jungle.  Cafes are smaller.  Display cases of sweets unimaginative and uninviting.  People are always in a hurry.  Coffee always to go.  The good ones cost a lot more.    

So as the Little Teochew has said in her blog, it is better to bake yourself than buy from those cafes that cost you an arm and a leg.  

And she is right.

Anna Olson in action
Photo courtesy of thehomechannel.co.za
So I lived my life vicariously through food blogs, AFC and Food network.  I am also an ardent fan of Anna Olson, whose show 'Bake with Anna Olson' was shown on the Asian Food Channel.  I was hooked for weeks watching her mastery over pastries and cakes.  When the season ended, I was heartbroken and waited for the next run.  I had to scour youtube to get a glimpse of her and her baking prowess.  

She made it look so easy that I thought "Hey!  I can do this myself."

So I have researched some easy recipes from food blogs that I follow and baked my first bake.  It was a banana bread.  And it was catastrophic.   It is gummy and beyond edible.  It turns out that I did not have the right tools and techniques despite my several attempts.    So I built up my tools starting with a proper scale and an oven thermometer.  I have also read baking books to build up on knowledge about baking techniques.  I loved Alton Brown's books and Anna Olson's.  I have read cookbooks like novels (read from start to finish) and picked ones that I like to make myself.  

It took me more than two year to understand the precise science of baking.  It is not something you can wing it and see how it goes.  You have to be exact in your measurements and ingredients because once it goes into the oven.... there is no turning back.

After tons of practice with no formal training and with feedback from friends (who are willing to be guinea pigs), I think I am getting the hang of it and I cannot go through the day without thinking of a recipe that I want to try out.  I can't think of anything but cakes... and I dream of it sometimes.  

Yes I am a cake-head.  This is the aftermath of a sweet-tooth baker wannabe.  

So here I will chronicle my ongoing journey in baking and pastry.  I know some of you I knew personally have been inspired to try making some of my Food for the Gods and other bakes.  This blog will explain my techniques how I approach each bake as well as some valuable lessons that you can do at home when you attempt to make your own creations.  Maybe one day I will share my secret for those spongy soft Food for the Gods recipe....  

So I'm Monica of Dulce de Leche bakes and welcome to my world.